December 28, 2023Review Recipe
Table of Contents
Grilled cheese sandwiches don’t have to just be limited to just cheese and bread; go gourmet with our spinach artichoke grilled cheese. This sandwich is just oozing with three different kinds of melted cheese paired with spinach and the crunchy, nutty flavor of artichokes.
Spinach Artichoke Grilled Cheese Ingredients
This spinach artichoke grilled cheese is a delectable blend of creamy and savory flavors.
It combines thawed spinach and chopped artichoke hearts with a rich mixture of mayonnaise, sour cream, cream cheese, and a trio of cheeses for a gooey filling.
When grilled with buttered bread, it becomes a crispy, cheesy, and satisfying sandwich.
- 6 ounces of frozen spinach, thawed and pat dry
- 1½ cups of drained and roughly chopped artichoke hearts
- ¼ cup of mayonnaise
- ¼ cup of sour cream
- 3 ounces of cream cheese, softened
- 1 cup of freshly grated mozzarella cheese
- ½ cup of freshly grated white sharp cheddar cheese
- ¼ cup of grated parmesan cheese
- 2 teaspoons of onion powder
- 1 teaspoon of kosher salt
- 1 teaspoon of fresh cracked pepper
- 8 slices of your favorite bread
- 3 tablespoons of salted sweet cream butter, softened
Substitutions And Additions
BREAD: Any bread can be used for this sandwich. Try thick slices of French bread, crusty Italian bread, ciabatta, or rye bread.
MAYONNAISE: If you prefer a lighter option, you can replace mayonnaise with Greek yogurt or sour cream for a tangy twist.
This substitution maintains the creamy texture and adds a slightly different flavor profile to your spinach artichoke grilled cheese.
SPINACH: Experiment with different greens like kale or arugula if you’re out of spinach.
Keep in mind that kale might require some massaging to make it tender and pleasant in the sandwich, while arugula provides a peppery kick.
CHEESES: Get creative with cheese choices. Swap mozzarella for provolone or Swiss for a milder flavor.
Alternatively, use a smoked cheddar or Gouda for a smoky twist. Adjust the quantity to your taste, but keep the blend of creamy and melting cheeses intact.
ARTICHOKE HEARTS: If you’re not a fan of artichokes or they’re not readily available, consider using roasted red peppers or sun-dried tomatoes for a flavorful alternative.
SOUR CREAM: You can substitute plain Greek yogurt for sour cream.
SPICE: Add a dash of red pepper flakes to your mixture to add a kick to your sandwich.
BACON: You can never go wrong adding bacon to a grilled sandwich. Add a couple of slices to your spinach and artichoke sandwich for a nice salty taste.
How To Make This Spinach Artichoke Grilled Cheese Recipe
We’ll show you how to mix up the rich filling before building your grilled cheese sandwiches.
OUR RECIPE DEVELOPER SAYS
The best way to get your cheese to melt is if you let it sit out for 15 to 20 minutes before you start making these.
STEP ONE: Using a medium bowl, add the spinach, artichokes, mayonnaise, sour cream, cream cheese, mozzarella cheese, cheddar cheese, parmesan cheese, onion powder, kosher salt, and pepper.
Stir until well combined.
You can make the spinach artichoke filling a day in advance.
STEP TWO: Butter one side of each slice of bread. Set it aside.
STEP THREE: Preheat a 10 to 12-inch skillet over medium-high heat.
This would also be fantastic grilled in a panini press instead of on the stovetop.
STEP FOUR: Spread a quarter to a third cup of the spinach-artichoke mixture over the unbuttered side of four of the eight bread slices.
STEP FIVE: Place two slices of the buttered bread with the spinach mixture, butter side down, in the heated skillet.
Top with two slices of plain buttered bread, with the butter side up.
STEP SIX: Cook for two to three minutes per side or until golden brown.
Flip and cook for another two to three minutes or until this side is golden.
As you cook your sandwich, gently press it down.
STEP SEVEN: Repeat for the remaining two sandwiches.
STEP EIGHT: Slice the sandwiches in half and serve immediately.
How To Serve
If this sandwich is a huge hit, try our other popular recipes for grilled cheese variations.
Here’s a handy guide on how to store your spinach artichoke grilled cheese for the best results.
MAKE AHEAD: While the spinach artichoke grilled cheese is best enjoyed fresh off the grill, you can still prepare some components ahead of time.
Consider making the spinach and artichoke mixture in advance and storing it in an airtight container in the fridge for up to two days.
Assemble your sandwiches and grill them just before serving to ensure that irresistible crispy texture.
IN THE FRIDGE: Store any leftovers of this spinach artichoke melt in an airtight container in the refrigerator overnight.
To reheat, you can re-toast the sandwiches in the skillet.
IN THE FREEZER: We don’t recommend freezing this sandwich. It is best enjoyed fresh.
Why We Love This Recipe
IRRESISTIBLE CREAMINESS: This recipe combines creamy spinach and artichoke hearts with a medley of cheeses and seasonings.
CRISPY PERFECTION: The combination of buttered bread and a hot skillet ensures that your grilled cheese comes out crispy on the outside while remaining gooey and cheesy on the inside.
FAMILY-FRIENDLY: Whether you’re a seasoned cook or a novice in the kitchen, this recipe’s approachable steps and familiar flavors make it a hit with family and friends.
Take your grilled cheese sandwich game to the next level with this delicious spinach artichoke grilled cheese sandwich. Full of cheesy goodness, tender artichoke hearts, and spinach, this will become a favorite alternative to a traditional grilled cheese sandwich.
Frequently Asked Questions
If you have fresh spinach leaves, you can add them instead of frozen spinach.
You can keep leftover sandwiches in the fridge until the next day. Reheat in a skillet to melt the cheese again.
Any bread will work for this sandwich. Try French bread, Italian bread, ciabatta, rye bread, or even sandwich bread.
More Recipes You’ll Love
- Rueben Sandwich
- Bacon Avocado Sandwich
- Chicken Salad Sandwich Recipe
- Tomato Sandwich
- Jalapeño Popper Grilled Cheese
- Steak Grilled Cheese
Spinach Artichoke Grilled Cheese
- 6 ounces frozen spinach, thawed and pat dry
- 1½ cups artichoke hearts, drained and roughly chopped
- ¼ cup mayonnaise
- ¼ cup sour cream
- 3 ounces cream cheese, softened
- 1 cup mozzarella cheese, freshly grated
- ½ cup white sharp cheddar cheese, freshly grated
- ¼ cup parmesan cheese, grated
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked pepper
- 8 slices your favorite bread
- 3 tablespoons salted sweet cream butter, softened
- Using a medium-sized mixing bowl, add the spinach, artichoke hearts, mayonnaise, sour cream, cream cheese, mozzarella cheese, cheddar cheese, parmesan cheese, onion powder, kosher salt, and pepper. Stir until well combined.
- Butter 1 side each of the 8 slices of bread. Set it aside.
- Preheat a 10 to 12-inch skillet over medium-high heat.
- Spread ¼ to ⅓ cup of the spinach mixture over the unbuttered side of 4 of the 8 slices of bread.
- Place 2 slices of the buttered bread with the spinach mixture, butter side down, in the heated skillet. Top with 2 slices of plain buttered bread, with the butter side up.
- Cook for 2 to 3 minutes per side, or until golden, flip and cook for another 2 to 3 minutes, or until this side is golden.
- Repeat for the remaining 2 sandwiches.
- Slice the sandwiches in half and serve immediately.
- The best way to get your cheese to melt is if you let it sit out for 15 to 20 minutes before you start making these.
- You can make the spinach artichoke filling a day in advance.
- This would also be fantastic grilled in a panini press instead of on the stovetop.
- As you cook your sandwich, gently press it down.